Roasted Tomato Soup with Croutons
Salt Lake City Showroom, Cathie Mooers
Roasting makes everything sweeter, but don't let the roasting scare you off. If you don't have time to roast, there are great products on the shelves to substitute with. Just look for organic roasted tomatoes.2 pounds large Roma tomatoes or 2-3 cans
15.5 oz organic roasted tomatoes Muir Glenn or Pomi tomatoes
6-8 shallots
2 carrots
1 small fennel bulb
1 tbs olive oil
1 tbs unsalted butter
2 cups chicken stock
5 sprigs fresh tarragon (tie the herbs together with a string, when you pull them out, it will be easier)
5 sprigs parsley
sea salt and freshly ground pepper
1 cup heavy crème substitutions—low fat evaporated skim milk or
Non-fat half and half
Roast the tomatoes—If you are not roasting the tomatoes, proceed to next step
Preheat oven to 425 degrees. Cut tomatoes in half, seed them and coat with olive oil. Place on shallow pan and roast for about 30 minutes. Turn every 15 minutes or until the skin blisters. Remove from the oven and let cool. Remove the skin and reserve pulp and ALL of the juices.
Coarsely chop the shallots, carrots and fennel. Heat oil and butter in a medium saucepan over medium heat, sauté vegetables until soft. Add the stock and herbs and simmer for about 30 minutes. Add tomato pulp and juices (or canned tomatoes). Remove the herbs. From this point on it is a personal preference, if you want a very finely strained soup, puree in a blender/food processor and push through a fine sieve. I like a coarcer soup, puree with a blender/food processor and do NOT put it through a sieve. Add sea salt and fresh ground pepper to taste. There some great smoked salts now available; this would be a great time to use one.
Add the cream or substitutes and heat until warm. Ladle into a bowl and place crème fraiche, some coarsely chopped parsley and croutons on top.
